BANANA NUT BREAD
The very best recipe for an easy, moist loaf of homemade Banana Nut Bread!
Provided by Blair Lonergan
Categories bread
Time 3h5m
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Grease an 8½ x 4½-inch loaf pan and set aside.
- In a medium bowl, sift or whisk together flour, nutmeg, cinnamon, baking soda and salt. Set aside.
- In a separate large bowl, whisk together mashed banana, melted butter, sugar, egg and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Fold in the walnuts.
- Pour batter into prepared loaf pan. Bake until the bread is golden brown and a toothpick inserted in the center comes out clean, about 50-60 minutes. Do not overbake.
- Remove from the oven, unmold from the pan, and cool completely on a wire rack before slicing and serving.
Nutrition Facts : ServingSize 1 slice, Calories 250 kcal, Carbohydrate 32 g, Protein 4 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 29 mg, Sodium 196 mg, Fiber 2 g, Sugar 16 g
MY FAVORITE BANANA BREAD
With its super-moist texture, buttery banana and brown sugar flavors, and incredibly soft crumb, this is the best ever banana bread recipe. You'll need 4 ripe bananas to begin.
Provided by Sally
Categories Bread
Time 3h
Number Of Ingredients 11
Steps:
- Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan or coat with nonstick spray. Set aside.
- Whisk the flour, baking soda, salt, and cinnamon together in a large bowl.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the yogurt, mashed bananas, and vanilla extract on medium speed until combined. With the mixer running on low speed, slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Do not overmix. Fold in the nuts, if using.
- Spoon the batter into the prepared baking pan and bake for 60-65 minutes. Loosely cover the bread with aluminum foil after 30 minutes to help prevent the top and sides from getting too brown. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
- Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. Banana bread tastes best on day 2 after the flavors have settled together. See post above for freezing instructions.
EASY BANANA NUT BREAD
A yellow cake mix streamlines assembly of this moist golden bread. I searched a long while for a banana bread that was easy to make. This one takes no time at all, and makes two loaves. -Marie Davis, Pendleton, South Carolina
Provided by Taste of Home
Time 50m
Yield 2 loaves (12 slices each).
Number Of Ingredients 5
Steps:
- In a large bowl, combine the cake mix, egg and milk. Add bananas; beat on medium speed for 2 minutes. Stir in pecans. , Pour into two greased 8x4-in. loaf pans. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 117 calories, Fat 4g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 145mg sodium, Carbohydrate 20g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
THE BEST BANANA BREAD
We have a lot of requirements when it comes to banana bread and we finally created a recipe that ticks all the boxes. It's moist, tender, a little tangy and perfectly sweet-all around our favorite one. The best part is that it's even better the next day (if it lasts that long). Try toasting the bread and slathering with a little salted butter. We're pretty sure you'll never need another banana bread recipe.
Provided by Food Network Kitchen
Time 1h30m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan.
- Whisk together the flour, pecans, granulated sugar, baking soda, cinnamon, 1/2 teaspoon salt and nutmeg in a large bowl. Whisk together the eggs, melted butter, buttermilk, brown sugar and vanilla in a medium bowl; stir in the mashed bananas. Fold the banana mixture into the flour mixture until just combined (it's OK if there are some lumps).
- Pour the batter into the buttered pan and lightly tap the pan on the counter to evenly distribute the batter. Bake until browned and a toothpick inserted into the center comes out completely clean, about 1 hour. Let the bread cool for 10 minutes in the pan, then turn out onto a rack to cool completely.
BEST EVER BANANA BREAD
This really is the best banana bread I have ever tasted. Very moist and it freezes well. I also bake this in 3 small loaf pans however you may need to shorten the baking time.
Provided by Rose
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes Banana Nut Bread Recipes
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Spray one 9x5 inch loaf pan with non-stick spray coating.
- Blend together the eggs, buttermilk, oil and bananas.
- Sift together the sugar, flour, baking soda and salt. Add to banana mixture and stir in pecans. Mix well.
- Pour into prepared loaf pan and bake 1 hour and 20 minutes or until a cake tester inserted in the center comes out clean.
Nutrition Facts : Calories 306.8 calories, Carbohydrate 44.2 g, Cholesterol 31.3 mg, Fat 13.6 g, Fiber 1.4 g, Protein 3.8 g, SaturatedFat 1.8 g, Sodium 221.1 mg, Sugar 27.9 g
BEST EVER BANANA BREAD
Whenever I pass a display of bananas in the grocery store, I can almost smell the wonderful aroma of my best banana bread recipe. It really is amazingly good! -Gert Kaiser, Kenosha, Wisconsin
Provided by Taste of Home
Time 1h30m
Yield 1 loaf (16 pieces).
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, stir together flour, sugar, baking soda and salt. In another bowl, combine the eggs, bananas, oil, buttermilk and vanilla; add to flour mixture, stirring just until combined. Fold in nuts. , Pour into a greased or parchment-lined 9x5-in. loaf pan. If desired, sprinkle with additional walnuts. Bake until a toothpick comes out clean, 1-1/4 to 1-1/2 hours. Cool in pan for 15 minutes before removing to a wire rack.
Nutrition Facts : Calories 255 calories, Fat 12g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 166mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.
FAKE IT! EASIEST EVER BANANA NUT BREAD
This bread is a huge hit on the Real Simple website, so I thought I would bring it here. Every single person who reviewed it gave it five stars, and a lot of them had fun tweaking it. They suggested adding an extra banana for even more flavor, decreasing the amount of pudding, or even making muffins (with added sugar) instead of bread. It sure sounds like a versatile recipe! However, I do have to warn you that the Real Simple website did not specify what size package of pudding or yellow cake mix to use, so I made my best guess.
Provided by CorriePDX
Categories Quick Breads
Time 45m
Yield 2 large loaves, 15 serving(s)
Number Of Ingredients 7
Steps:
- Mix all the ingredients well.
- Pour into 2 large or 4 small greased loaf pans. Bake at 350° F for 40 to 45 minutes.
Nutrition Facts : Calories 324.7, Fat 17.9, SaturatedFat 2.4, Cholesterol 57.1, Sodium 358.7, Carbohydrate 38.6, Fiber 1.5, Sugar 23, Protein 4
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